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Beef Burgundy

a low-carb dish - 24 g carbs total
9 servings at 2.7 g carbs per serving

1/4 Colive oil
2 lbsboneless beef round or chuck steak, cut into 2 inch cubes
one C  dry red wine (cabernet sauvignon)
3/4 tpowdered guar, a thickener - look in a health food store
one tpaprika
one tdried leaf oregano, crushed
1/4 tfreshly ground black pepper
oneonion, cut in half, then thinly sliced
2green Bell peppers, coarsely chopped

Preheat oven to 250 degrees F - yes - that's 250 degrees F.

In large pan over medium-high heat, heat oil, then brown beef in hot oil.

Remove beef with oil to large baking dish with oven-proof lid.

Put wine and guar in blender. Blend about 10 seconds; pour over beef in baking dish.

Add paprika, oregano, black pepper, onion, green peppers (and mushrooms if desired but count the sodium) to dish and stir well.

Cover dish. Bake 5 hours.

Sodium content in milligrams
2 lbs boneless chuck steak   146
one C   cabernet sauvignon 16
3/4 t powdered guar 5
one t paprika 1
one t dried leaf oregano 1
one onion 4
2 green Bell peppers 2
Recipe total = 175 mg

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